Wed, 2 April 2014
What makes a wine list profitable and popular? Where there’s a good margin on wine sold by bottle or glass, and the list does a good job at ‘selling’ when there are no servers around to assist. Jennifer Anderson of IamWaitress.com is an experienced sommelier and restaurant server – you may remember her from Podcast 32 on How to Build a Strong Front-of-House Restaurant Team.
In this interview Jennifer talks with Ken Burgin about the elements of a successful wine list, the math of wine by the glass and bottle and why a ‘progressive’ list makes decisions easier for customers and staff. We also discussed the language of wine descriptions and how to give service staff more skills and confidence to recommend wine and make more sales. Lots of juicy content here to make your wine list a real profit driver!